Artichoke Alfredo Sauce

Published October 1, 2005.

Why this recipe works:

Sour cream added a tanginess to the Artichoke Alfredo Sauce that balanced the sauce’s heaviness. Imported Parmesan cheese had the best flavor of cheeses we tested and was well worth tracking down. We preferred to purchase a whole chunk and grate it as needed to keep its flavor fresh. Pregrated… read more

Sour cream added a tanginess to the Artichoke Alfredo Sauce that balanced the sauce’s heaviness. Imported Parmesan cheese had the best flavor of cheeses we tested and was well worth tracking down. We preferred to purchase a whole chunk and grate it as needed to keep its flavor fresh. Pregrated cheese dried out and lost much of its flavor.

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Makes enough to sauce 1 pound of pasta

Ingredients

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